This slideshow requires JavaScript.

1KG Polenta

White Cheese (in brine – easily available from Mediterranean Supermarkets – or just use Feta!) – Cut into chunks

Grated Parmesan

Butter

Salt & Pepper

1 Litre Water

Preheat oven to 200 degree C.

Bring water to the boil in a large pan. Add polenta little by little stirring constantly with a whisk. Bubble and boil for up to 10 minutes until polenta grains have cooked, then season to taste.

Set aside to cool slightly.

Take a walnut sized piece and flatten into disks in your palms.

Place a little butter and a tbsp worth of cheese in the centre. Close sides around filling and press together to form rounded dumplings.

Roll in parmesan cheese and lay in an oven proof dish.

Bake until dumplings become crispy and brown slightly.